What is different?

RB used Fuggles and Goldings hops, while Red was permitted to contain new varieties of hops in the blend.

RB had 89% pale malt; by the time of Red, that had dropped to 77%, the difference being made up with a blend of proprietary brewing sugars. (‘High maltose content’, we think, from a bit of Google Books searching.)

RB gained much of its colour from crystal malt, Red from roasted barley.

Red was fizzier, with a target of 1.55 vols C02 as opposed to 1.45 in Red Barrel.

Anyway, here’s the raw data you need to work up a recipe for a clone of Red, should you so desire, but bear in mind that, as with Red Barrel, its character was probably largely defined by the filtering and pasteurising process.

Not more than a total of 4° of beer colour should be added in the form of caramel solution.

PRIMING

The above AG – AL is to be obtained in brewing without the addition of priming if possible. In the event of below limit AG – AL figures, priming will be added to adjust sweetness on the basis that 2 pints/brl at 1144 is equivalent to 3° AG – AL, e.g. if the AG – AL after brewing was 3.5 instead of 5.5, it would be necessary to add 1⅓ pints priming at 1144.

HOP RATE

To be adjusted to attain the final bitterness with 25% of the final beer bitterness being derived from p.f.b.

HOP BLEND

A hop blend of three growths will be used as required. New varieties – Northern Brewer, Bullion may be used up to ⅓ of the blend. Late added hops will not be used.